Qianlima has been open for many years, so some loyal customers often visit.

After coming frequently, the staff at the restaurant can recognize them when they see them.

“Uncle Liu, you’ve come over!” Wen Jing was talking to the greeter at the entrance and, upon seeing Uncle Liu, hurriedly went forward to assist him warmly.

Uncle Liu is seventy this year, and though his body still seems strong, his legs are noticeably worse year after year.

Nowadays, you can see the staggering posture when he walks, and it’s evident that the condition in his left leg has worsened, making him reluctant to step on it.

Uncle Liu said with a smile, “Isn’t it that time of the year again? Coming over here to check-in.”

The order-taker enthusiastically came over, ready to make introductions for the old gentleman.

Wen Jing waved: “No need, just make sure there’s a Rich and Colorful Seafood Cup.”

After saying that, she asked, “Uncle Liu, do you also want a serving of seafood noodles?”

Uncle Liu nodded: “Yes, it’s my birthday; how could I not have noodles?”

At this point, it was busy dining hours, and Wen Jing couldn’t break away, so she specifically called over a waiter to assist Uncle Liu to the 401 private room.

Upon hearing that this elderly gentleman was going to room 401, the waiter immediately felt a deep sense of respect.

In the kitchen, Fu Yu had just finished plating and was about to take over two dishes from Zhao Meng when the order-taker delivered the order.

Fu Yu reached out to take a look and was stunned.

“Why is there only one dish ordered?”

The order-taker said, “This customer is from room 401!”

Without waiting for Fu Yu to speak, Sun Qingning asked curiously, “Wow, who’s the big shot? Did you see them?”

The order-taker nodded: “I saw him, it’s an elderly gentleman, he looks quite old, but his clothing is rather plain.”

Fu Yu took the order over to Zhao Meng and asked, “Chef Zhao, there’s a customer from 401 who just ordered a Rich and Colorful Seafood Cup.”

Zhao Meng was too busy to free up his hands and replied while working, “Is Uncle Liu here? Are you finished with your side?”

Fu Yu responded, “Yes, I’m done.”

Zhao Meng said, “Then you’ll make this dish. Make sure the celery is blanched tender; the old gentleman is up there in years and his teeth aren’t great.”

Fu Yu agreed and instructed Sun Qingning to prepare the ingredients.

Sun Qingning picked out fresh squid and shrimp, processed them, and asked Fu Yu, “Isn’t the Rich and Colorful Seafood Cup a banquet dish? Why just order one?”

Fu Yu had just taken a stack of noodle molds from the pastry area and replied, “He also ordered seafood noodles, and they’re being prepared on the pastry side.”

Sun Qingning said “Oh” and got back to work.

Fu Yu started laying out petal-shaped noodle molds on a round plate, forming a circle with a floral pattern, placing a scalloped bowl-shaped noodle mold in the center.

After laying out the noodle molds, he began cooking.

He cleaned the squid thoroughly and arranged the tentacle heads.

He cut the squid tentacle heads into segments about 1.5 CM and marinated them with cooking wine and fine salt.

He placed the squid belly side down flat on the cutting board, cutting cross-hatch patterns at a 35-degree angle.

Fu Yu slowed his movements deliberately, calling Sun Qingning to observe.

He guided Sun Qingning on the angle to cut and the control needed during the slicing process.

Sun Qingning listened attentively.

“Cut the squid to the desired size into chunks or wide strips, marinate briefly with cooking wine and fine salt. Pay attention to the proportions here.”

Fu Yu showed Sun Qingning how much cooking wine and salt he used.

He taught meticulously, making it easy for Sun Qingning to learn.

He cleaned and diced the shrimp, saving the tails, and marinated them with cooking wine and fine salt.

He washed the celery, peeling away the thicker stalks with his hand.

He sliced the celery into diagonal pieces about 1.5 CM in size, ensuring uniformity.

He cleaned the peppers and cut them into segments about 1.5 CM, similar to phoenix eye blocks.

He picked similarly sized broccoli, cutting them in half.

He arranged the processed ingredients on the garnish tray.

He placed shrimp heads and shells into scallion, ginger, and salt to steam for broth.

Fu Yu shared his insight with Sun Qingning: “Actually, the most flavorful part of the shrimp is the head! The broth made from shrimp heads is especially rich.”

Sun Qingning nodded in agreement.

He added clear water and a suitable amount of fine salt to the pot and brought it to a boil over high heat.

He first blanched the broccoli and celery until just cooked.

Following Zhao Meng’s advice, he fished out the broccoli first and blanched the celery a little longer.

He blanched the peppers until just cooked, then immediately cooled the blanched ingredients in cold water.

He blanched the squid and shrimp until sixty percent cooked.

He added oil to the pot and sautéed scallion and ginger for aroma.

He added the ingredients and sautéed for a while, then added the shrimp shell broth, fine salt, and pepper powder for stir fry.

He added an appropriate amount of water and boiled it over high heat, seasoning with white sugar and MSG.

He thickened the dish with cornstarch.

It was then ready for plating.

He laid the squid and shrimp as a base, garnished with celery and pepper on top.

He arranged the tail-end shrimp in the flower-shaped noodle mold, topped with cut squid.

He evenly distributed broccoli at each boat-shaped noodle connection.

The celery and broccoli were vibrant; the pepper tails were festive in color. A gentle and delightful Rich and Colorful Seafood Cup was complete.

Fu Yu was about to hand the dish over to the server when Zhao Meng saw it and quickly stopped him: “Fu Yu, you go take the dish to Uncle Liu; I really can’t get away right now.”

Fu Yu was a bit surprised: “Why do we have to deliver it ourselves?”

Zhao Meng explained: “Uncle Liu used to be a regular customer of the restaurant. When his wife was still around, every year on her birthday, they would book a table here. After his wife passed away, Uncle Liu came alone, always ordering this dish along with a bowl of seafood noodles. Today is his wife’s birthday…”

According to those in the know, “The old gentleman is truly devoted!”

Because of this, Yao Shi specifically discussed with the owner, allowing Uncle Liu to use room 401 whenever it was vacant for his visits.

Dong Jun Tian was quite moved upon hearing this and agreed.

So starting ten years ago, every year on this day, Uncle Liu would come to the restaurant and order a Rich and Colorful Seafood Cup and a bowl of seafood noodles, always sitting in room 401.

And Zhao Meng, on receiving Uncle Liu’s order, would personally go over to serve the dish each time to show respect.

He couldn’t break away now, so he sent Fu Yu over.

Fu Yu carried the dish over to room 401, just as Wen Jing was there.

Every time Uncle Liu came, Wen Jing was there to take care of him.

Uncle Liu looked at Wen Jing and said with a smile: “Xiaogao, my wife always said you have good fortune, and look, now your life has indeed gotten better, hasn’t it? She really had an eye for people!”

Uncle Liu’s wife was a cheerful and talkative person, who used to visit and often chatted with Wen Jing.

Back then, Wen Jing wasn’t yet the head service but happened to serve in the very private room where Uncle Liu and his wife regularly sat.

Source: Webnovel.com, updated by NovelKeep